August 20, 2014

stir-fried green beans and mushrooms over rice

Yum
As with stir-fry, or every dish for that matter, the key to success is to have all your ingredients ready and prepped before you start cooking. You don’t want to get stuck mincing a garlic clove while your ginger burns in the pan.

  This dish is authentic in taste, up against any Chinese restaurant, and is super easy to put together.  I really enjoyed the bit of heat that the red pepper added, but if you are making it for small children you should probably choose to add it at the end on top of those that want the added spice.


Servings 4-6
Total Time 20 minutes

INGREDIENTS
  • 4 1/2 tablespoons soy sauce
  • 4 1/2 tablespoons water
  • 2 1/4 tablespoons rice vinegar
  • 3/4 teaspoon sesame oil
  • 1 3/4 teaspoons sugar
  • 3/4 teaspoon flour
  • 1/3 teaspoon red pepper flakes (this adds some spice, you may want to omit depending on preference)
  • 1/3 teaspoon dry mustard
  • olive oil
  • 1 1/2 pounds green beans, ends trimmed and halved
  • 10 ounces mushrooms, stems removed and sliced
  • 5 cloves garlic
  • 1 1/2 tablespoons grated fresh ginger
  • sesame seeds (optional, to serve)
  • 4 cups cooked rice, seasoned with salt and pepper (you could also use noodles)



INSTRUCTIONS

In a small bowl, whisk the soy sauce, water, rice vinegar, sesame oil, sugar, flour, red pepper flakes and mustard together. Set aside.


Heat 2 tablespoons of oil in a large cast iron skillet over medium-high heat until very hot and shimmering. Add the beans and cook, stirring frequently, until tender, puckered and browned, about 6 minutes (cooking time will depend on the size of the beans).


Reduce the heat to medium and add 1 teaspoon oil to skillet. Add mushrooms and cook, stirring frequently , for 3-4 minutes until slightly browned and the green beans are done to your liking.


Add the garlic and ginger and cook, stirring constantly, until fragrant, about 20 seconds.


Add the sauce and toss until the sauce is slightly thickened and the vegetables are evenly coated, about 30 seconds.


Serve over rice and sprinkle with sesame seeds.  Enjoy!!


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